Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-02-13

| experience. Eternal vigilance is no
more the price of liberty than IL is of
good cooking with such an assistant as
mine has been to-day. In spite of cease
less watching, the dinner was marred
| by several accidents, and the mistress sat
down to preside with flushed face and g
feeling Of worry which is
not provocative of caeerfulness or
good appetite. There is great deal
said of woman's annoyauCes, but the life
of man is by no means exempt, yet he
| being by nature more reticent, the wife
herself often fails to appreciate the neces-
sity of well ordered meal and & tidy
cheerful body 20 dispense the bright
ness of that home. Theo knew the sltua-
ton and without any airs OF martyrdom
accepted it, for which | was grateful.
About O'Clock the accomplished cook
presented herself at my door, saying
81 reckon I'll leave; l don't seem TO
suit" Whether my quiet acquiescenc
surprised her or not do not know. She
fingered 3 moment as il expecting q pro-
test, out as none came, she went out
with somewhat OF an air of injured dig
nifty, leaving to me the task of getting
our tea. AS this Is generally light meal,
and as much of it rs possible is prepared
while dinner il cooking, it will be light
labor. As punctuality both in serving
and attendance renders meals so much
pleassnter that must lay down the pen
and go about my work, on my return l
will give you the bill of fare and the sue
cess attending my efforts.
Ten O'cloCk-My tea was success, the
table set with care, and all bright and
clean. More than repaid the extra exer-
ton. Instead of details VIII append my
mode OF preparation of the dishes. In
few days | expect to have tie dor este
machinery adjusted, and then l shall
expect the promised visit.
srICED BEEF TONGUE.
Rub into each tongue q mixture made
of half pound of brown sugar, & piece
of saItpeter the size Of a pea, aud table
spoonful of ground cloves; put it in q
brine made Of quarters of pound
OF salt to two quarts Of water aud keep
covered. Pickle two weeks. then wash
well and dry with cloth; roll out thin
paste made of -four and water, smear it
all over the tongue and place in pan to
bake slowly; haste we'll with lard and hot
water; when done scrape { f the paste
and skin.
IiAhN Htl'A NlSO lll,
Mix together quart of very dry flour,
n tcaapoonful ct baking soda, two of
cream of tartar, and saltSpoonful of
anlt, paaa through 4 sieve, then chop in
two ounCen of butter or lard, and mix
quickly with milk to make a very soft
dough Flour the board well, roll out,
nprtnhlc With npur, double over and roll
out again. cut into biscuits half an inch
thick Bake in very not oven about tif-
teen mlnutcEa
WRENCH PANCAKES.
rut half pint of milk, two ounces of
butter and two OurcGS of powdered sugar
into saucepan to become not, but do
not let 1t boil. Beat two eggs and two
ounces OF flour together, and when quite
thick add the milk, sugar and butter, aud
mix all well together Take four saucers,
warm and butter them, pour the mixture
into them and bake In quick oven for
twenty minutes. When done remove the
pancakes from the saucer; spread jam
over half of them, and turn the other half
on the top.
TEA CAKES.
One dozen eggs, one pound of butter,
one pound of sugar, one pound half of
flour, one half ounce OF nutmeg and mace
each, two pounds of clean, dry currants;
If the currants are added damp they will
make the cake heavy. These cakes can
be baked in small shapes or in large tin, |
and cut in squares they are far nicer than |
most other tea cakes. Ice If you wish.